Gratin de Crozets à l italienne

in steempress •  last year  (edited)

Les crozets sont des petites pâtes carrés à l'origine à la farine de sarrasin. Spécialité de la Savoie qui était Italienne il y a fort longtemps. Pour changer de la croziflette une version plus Italienne.

  • 1 paquet de crozets
  • 1 petite brique de coulis de tomates
  • 2 tranches de jambon cru
  • 6 tanches de mozzarella en bûche
  • Sel, poivre, herbes de Provence

Faire cuire les crozets dans de l'eau bouillante salée en respectant le temps de cuisson indiqué sur le paquet.

Les égoutter et ajouter le coulis de tomates, poivre et herbes de Provence.

Couper le jambon en dés et l'incorporer aux crozets.

Bien mélanger et verser le tout dans un plat à gratin.

Répartir les tranches de mozzarella et parsemer d'herbes de Provence.

Faire gratiner une vingtaine de minutes dans un four chauffé à 200°.

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Looks awesome!

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